St. George’s, Brandy & Truffle Fondue

Recipe by Luke Jefford

If a French thermidor, swiss fondue & a Dorset forager had a baby, this would be its offspring. Properly indulgent sharing meal using the seasonal St. George’s mushroom. We paired it with some toasted German rye bread and a couple of glasses of white wine.

Ingredients

• 4 Medium brown onions (small dice)

• 4 Cloves garlic (minced)

• 20cl Brandy

• 300ml Whole milk

• 500ml Double cream

• 1 Tsp Dried thyme

• 1 Tbsp Cracked pepper

• 800g St. Georges (sliced)

• 2 Tsp Dijon mustard

• Handful of Chopped tarragon

• Knob of butter

• 250g Gruyere cheese (grated)

Method

Step 1

Sweat down onions, garlic and pinch of salt in a pan until translucent. Add in brandy and cook on a high heat until the onions have soaked up all the brandy.

Step 2

Add in milk, cream, tarragon, thyme, pepper & nutmeg and turn down to a slow simmer. Leave for 15 minutes for those flavours to infuse.

Step 3

Meanwhile cook off your mushrooms in a separate pan with some vegetable oil & large pinch table salt. You may find that the mushrooms give off a lot of water. If they do, quickly strain and return to the pan with a little more oil.

Step 4

Once the mushrooms have some nice colour add them to your cream mixture and again leave to infuse for 15 minutes.

Step 5

Add in the Gruyere cheese and a knob of butter and fold through your mixture until fully combined. Transfer to a bowl, top with truffle oil & It’s ready to serve with some toasted bread of your choice!